AT A GLANCE
Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.
|01||For kofte, heat a barbecue or char-grill pan to medium-high heat. Combine lamb, onion, garlic and spices in a bowl and season generously to taste. Knead until mixture comes together and is slightly sticky (1-2 minutes). Divide into 12 balls and thread onto metal skewers.|
|02||For pea tabbouleh, cover peas with boiling water in a bowl, then strain and pulse in a food processor until coarsely crushed. Combine in a bowl with cucumber, herbs and spring onion. Whisk olive oil, lemon juice, garlic, lemon rind and chilli in a bowl to combine and season to taste. Add to salad just before serving, tossing lightly to combine.|
|03||Drizzle kofte with oil and grill, turning occasionally, until browned and just cooked through (5-6minutes). Rest for 5 minutes.|
|04||Combine yoghurt and garlic in a small bowl, season to taste and drizzle with olive oil. Scatter kofte with coriander cress and sumac, and serve with pea tabbouleh, yoghurt and lemon wedges.|